| 1. | The guar gum can therefore adversely affect those with sensitivity to soy.
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| 2. | Coarse-mesh guar gums will typically, but not always, develop viscosity more slowly.
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| 3. | The rheology of guar gum is typical for a random coil polymer.
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| 4. | The guar seeds are dehusked, milled and screened to obtain the guar gum.
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| 5. | Food additives include gum arabic, guar gum, locust bean gum, starch and pectin.
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| 6. | Some studies have found guar gum to improve dietary glucose tolerance.
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| 7. | Guar gum shows high low-shear viscosity, but it is strongly shear-thinning.
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| 8. | The commercial production of guar gum normally uses roasting, differential attrition, sieving, and polishing.
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| 9. | But how do you deal with sodium stearoyl lactylate, guar gum and calcium propionate?
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| 10. | Modified forms of guar gum are available commercially, including enzyme-modified, cationic and hydropropyl guar.
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